summer squash casserole

★★★★★ 1 Review
cataharin avatar
By Cathie Valentine
from Graniteville, SC

I love this squash casserole. My aunt Toots wrote this recipe for me when I got married in 1984. It is delicious.

★★★★★ 1 Review
serves 12 or more
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For summer squash casserole

  • 2 lb
    yellow squash
  • 1 stick
    butter or margarine-softened
  • 1 tsp
    garlic salt
  • 3 oz
    package of cream cheese-room temp
  • 1
    sleeve of buttery crackers (i use ritz)
  • 1/4 stick
    butter or margarine-melted
  • ***PREHEAT OVEN TO 350 DEGREES***

How To Make summer squash casserole

  • 1
    Clean squash with water. Place in a large pot of salted boiling water. Cook for about 30 minutes until squash is tender when tested with a fork. Remove squash from water. Cut ends off squash. Place squash in a large bowl and mash with a potato masher. (Drain excess water from bowl)
  • 2
    Add cream cheese, 1 stick of butter and garlic salt to squash and a little salt and pepper (if desired) while squash is hot. Mix well. Place in a buttered 9 x 13 casserole dish (I use a vegetable spray).
  • 3
    Crush a sleeve of Ritz crackers and mix with the melted butter. Sprinkle on top of casserole. Cook for 30 minutes at 350 degrees.
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